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Dill Pickles-Canned Recipe

   
 

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     Dill Pickles-Canned

Category   Appetizers
Sub Category   None

Ingredients
 

Instructions
Hillbilly Recipes. Dill Pickles 4 lbs. small or pickling cucumbers 6 tablespoons pickling or kosher salt-not table salt. 3 cups apple cidar vinegar 3 cups water 1 cup dill seed or fresh dill weed 14 garlic cloves Wash cucumbers.Put in hot jars. Combine salt,vingarr,water and bring to a boil. Pour over cucumbers in jars. Put dill seed or dill weed and garlic ( about 2 or 3 garlic cloves in each jar ) then seal jars.
If you have canning jars you need to boil the jars and lids to disinfect them. Place pickles in jar and put on the seals. Once cooled the seals should be tight. Then you can put the rings on. If they don't seal, you have to put the whole thing with the seal in a boiling waterbath for 10 min. don't use wax-its terrible. Wait 1-2 wks to eat. Crisp! If u want one hot, add a jap or pepper to it!


Originally Submitted
7/13/2013





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